Since we last talked I have learned that sharing a salad and having a difficult conversation is indeed a beautiful start to upending the injustices that surround us, but that it is also no where near enough at a time like this.

Like many around me, I have spent much of the last seven days grappling with my whiteness, thinking about my own unique privilege, donating to incredible causes working to shift national mindsets, and diving into resources that further my education of Black history in America and how I can be a better ally. It has felt difficult, expansive, unsettling, trite, and essential. It is likely your own journeys have felt similar.

Through all that I’m learning, the only thing I have figured out with certainty is that it still doesn’t feel like the right time to talk about myself or food or even our farm. So I’m not going to.

Instead, along with this week’s happiest of spring recipes (because it is still a very delicious time to be a foodie in Wisconsin), I want to connect you with some great resources I have discovered over the past week. I have to admit I’m rather late to this party of self-education on issues of racism. Many of these resources may be old news to you, but I still hope you find something of use on your own education and journey.

1. The 1619 podcast series.
2. The Sporkful podcast episodes “My Food History Wasn’t Lost. It was Stolen.” and “When White People Say Plantation.”
3. Rachel Cargle’s “#DoTheWork free 30-day course.
4. And then when you are ready. Advance to The Great Unlearn.
5. The following amazing books: Freedom Farmers, White Fragility, The Cooking Gene, So You Want To Talk About Race, and How To Be Anti-Racist. All of which I’ll be buying from Semicolon Bookstore in Chicago (a Black-woman-owned business) instead of Amazon.
6. The Scene on Radio podcast.
7. Netflix documentary 13th.
8. Netflex mini series When They See Us.
9. The documentary I Am Not Your Negro.
10. Local organizations Urban Triage and Freedom Inc.
11. Edible Madison’s Anti-Racism Book Club.
12. Want more? Check out this amazing (and massive) list of resources.

Another thing I’ve been focusing on over the past week is the very simple work of diversifying my Instagram feed. For awhile I’ve felt stuck and uninspired by the bland sameness of my social media channels: the same trends, the same color palettes, the same words of advice. A few very simple Google searches (Black food bloggers, Black farmers, Black artists) and some curiosity is already making my life so much more vibrant and interesting. I highly encourage you to do the same.

Much love,
Leek

BUTTERED RADISH TOAST

Takes 10 minutes
Serves 2

1 bunch radishes, greens removed
3-4 pieces of sourdough bread
2-4 tablespoons butter*
2 tablespoons chopped fresh chives
Flake sea salt, to taste
Chive blossoms, optional, to taste

1. Slice your radishes very thinly. If you have a mandolin, slice them on the thinnest setting (1/32 of an inch). Set aside.
2. Toast your bread and immediately spread each slice with 1/2 to 1 tablespoon of butter. Top with radishes. It will be a lot, likely 1-2 whole radishes per piece of toast (or 10-20 slices). Add a sprinkling of chives, a few pinches of sea salt and chive blossoms, if using. Eat immediately: while the bread is warm, the butter is a little cold and the radishes are crunchy.

*If you have any compound butter featuring a spring treat like ramps, green garlic, or chives on hand, I highly encourage you to use that here. If you haven’t ever made compound butter, may I suggest that this is an excellent time to start!